Australian Hiramasa Crudo with Fennel Salad & Tangerine Oil

1500 Ocean Chef Brian Sinnott’s California coastal cuisine tantalizes taste buds while showcasing sustainable seafood. This is exemplified by his raw preparation of Hiramasa, Australian yellowtail tuna procured from Clean Fish Seafood (cleanfish. com), a company dealing only in seafood reeled in from sustainable sources. On top of being ecologically responsible, the fish is of the highest quality and Sinnott dresses it with subtle touches of fruit and spice. dine1500ocean.com

Directions:Arrange the fish in a single row down the center of a chilled small oval plate. Sprinkle the fish with salt and drizzle with oil. In a small bowl, mix together the fennel, pomegranate and mint. Season with additional salt and oil to bring the mixture together. Place the fennel mixture in a line over the fish. Using a sifter, dust the entire dish with chili powder and serve immediately. Serves 4.